JUNG, MYUNG JOONKR,정명준,AN, SANG GYOKR,안상교,LEE, JEONG SUKKR,이정숙
申请号：
KR1020140158089
公开号：
KR1020160058248A
申请日:
2014.11.13
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
Disclosed is a method for making rice cake having improved texture. The method for making rice cake according to an embodiment of the present invention comprises: a rice cake paste making step of supplying rice flour and salt water and making the mixture into paste a steaming step of conveying the rice cake paste by a steaming screw while compressing and decompressing processes are repeated, and supplying heat to the rice cake paste during the convey procedure, thereby making rice cake a cooling step of exposing the made rice cake to conditions of normal pressure/room temperature to cool the rice cake with the expansion of the rice cake, thereby removing steam and bubbles contained in the rice cake and a kneading and molding step of, by a kneading screw, conveying the cooled rice cake while repeatedly kneading the cooled rice cake.COPYRIGHT KIPO 2016떡 제조방법이 개시된다. 본 발명의 일 실시예에 따른 떡 제조방법은 쌀가루와 염수를 공급하여 반죽하는 떡반죽 공정과, 떡반죽을 증자스크류에 의해 압축과 풀림을 반복하며 이송하고 이송 과정에서 열을 공급하여 떡을 제조하는 증자공정과, 제조된 떡을 상압/상온 상태에 노출시켜 팽창과 함께 냉각시켜 떡 속에 포함된 수증기와 기포를 빼내는 냉각공정 및 냉각된 떡을 치댐스크류에 의해 반복적으로 치대며 이송하는 치댐성형공정을 포함한다.
